Monday, February 7, 2011

Quick Chicken Fricassee

I'm a huge fan of Cook's Illustrated for trusted, tested recipes. I've been getting the magazine for a few years, but recently let my subscription run out because I think I'd benefit more from the online subscription the offer. I love to research products and having all of their tests and ratings at my fingertips is more beneficial to me, than getting new recipes sent to my door a few times a year. However, in the last magazine issue I received, there were quite a few recipes that seemed perfect for us. This was one of them. I happily added the ingredients to my grocery list, but somehow completely forgot to write down the mushrooms. I decided to make it anyway and it was still fabulous! We are huge fans of chicken with a pan sauce recipes, and this was just one more recipe for our arsenal.

1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.